Roasted Rhubarb Yogurt Bowls with Lavender
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 ounces rhubarb, chopped on the bias
  • ¼ cup granulated sugar
  • 2 cups plain full-fat yogurt
  • ¼ cup pecans, toasted and chopped
  • ½ teaspoon lavender (optional)
  • 2 tablespoons honey
Instructions
  1. In a large bowl, toss together rhubarb and sugar. Spread evenly on a small baking sheet and set aside for 1 hour (or longer) until sugar starts to break down the rhubarb.
  2. Preheat oven to 300F.
  3. Roast rhubarb for about 25-30 minutes, until tender. Let cool completely. Rhubarb can me made ahead of time. Store in an airtight container for up to 4 days.
  4. To assemble, divide yogurt amongst 4 bowls. Top with roasted rhubarb, pecans, lavender (if using) and honey.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/07/03/roasted-rhubarb-yogurt-lavender/